Name: Pumpkin Soup with Gruyère
Ingredients: Kosher salt and freshly ground black pepper; 1 6–8 pound Cinderella, cheese, or Jarrahdale pumpkin; 5–7 cups low-salt chicken stock; 1 teaspoon fennel seeds, finely ground; 2 garlic cloves, thinly sliced; 1/4 cup unsalted butter, softened; Flat-leaf parsley; 2 large pinches piment d'Espelette; 1 cup fresh breadcrumbs made from white bread; 2 fresh or dried bay leaves; 2 cups grated Gruyère

Pumpkin Soup

What type of pumpkin should I use for pumpkin soup?

Do I need to peel the pumpkin before making soup?

Can I use canned pumpkin instead of fresh pumpkin?

What other ingredients do I need besides pumpkin for pumpkin soup?

How can I adjust the consistency of the soup?

What are some common mistakes to avoid when making pumpkin soup?

The most fun dish at the party is also the most delicious when you're preparing this pumpkin soup with gruyère cheese that's served directly in the pumpkin.

Milk

Wheat

Seasonings

gram

Salt & Pepper

Fresh Vegetables

pumpkin

Stocks & Broths

milliliter

chicken stock

fennel seed

garlic

Butter & Margarine

unsalted butter

fresh parsley

chili pepper

Other Bread

bread crumbs

fresh bay leaves

Cheese

gruyere cheese

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Choline

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Thiamin (B1)

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Water

Dietary Fiber

Folic Acid (B9)

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Iodine

Vitamin K

Lutein+zeaxanthin

Alpha-carotene

Beta-cryptoxanthin

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Pumpkin Soup with Gruyère

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